Pesto is one of those spectacularly simple sauces that only takes minutes to make. Essentially, you just have to throw basil, oil, and garlic into a food processor and you have a fresh pesto.
The wonderful thing about pesto is that it can be used for more than a plate of pasta. You can bake it on chicken, mix it into soup, add it to bruschetta, mix it in a skillet with eggs and hash browns, add it to a grilled chicken sandwich, or add it to a quesadilla. You can also add a dollop of mayonnaise to a few tablespoons of pesto to create a quick and easy aioli to use on sandwiches.
Pesto is excellent for transforming leftovers into something quick and delightful. You can take the pesto aioli and pair it with a leftover chicken cutlet, tomato slices, and a crusty slice of baguette to create a delicious sandwich.
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Feta From The Block
Feta sliced from a block is a bit creamier and less salty than feta crumbles, though you can use either. For a quick appetizer, cut into cubes and toss with herbs, olives, and lots of olive oil.
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©Tiny New York Kitchen © 2020 All Rights Reserved
Tabouli (.تبولة also tabbouleh, tabouleh, tabbouli, taboulah) is a Levantine vegetarian dish made mostly of finely chopped parsley with tomatoes, mint, onions, bulgur (that is soaked not cooked), and seasoned with olive oil, lemon juice, salt, and sweet pepper. Some variations add cucumbers, lettuce, or use semolina instead of bulgur. Tabouli is traditionally served as part of a mezze (small dishes served as appetizers) in the Arab world, but its popularity has grown tremendously in Western cultures.
Originally from the mountains of Lebanon and Syria, tabouli has become one of the most popular salads in the Middle East. The wheat variety salamouni was cultivated in the Beqaa Valley region in Lebanon and was considered, in the mid-19th century) as well-suited for making bulgur, a basic ingredient of tabouli.
In the Middle East, particularly Syria, Lebanon, Palestine, Jordan, Egypt, and Iraq, it is usually served as part of a meze. The Syrian and the Lebanese use more parsley than bulgur wheat in their dish. A Turkish variation of the dish known as kisir and a similar Armenian dish known as eetch use far more bulgur than parsley. Another ancient variant is called terchots. In Cyprus, where the dish was introduced by the Lebanese, it is known as tambouli. In the Dominican Republic, a local version introduced by Syrian and Lebanese immigrants is called Tipile.
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As gardens begin to grow, one of the first perennial herbs to appear are chives. Chives are quite resilient and are particularly easy to grow both in garden beds or in pots. They can stand a bit of shade, tolerate drought, and grow well in any type of garden soil. For first time gardeners, this is an excellent plant that will yield a reliable source of flavorful nutrition.
Chives belong to the lily family and are part of a large genus of over 500 species of perennials that contain bulbs or underground stems. Known for their strong scent and distinct flavor, chives, along with garlic, onions, scallions and leeks are known as allium herbs. Allium species have been cultivated around the world for centuries and are valued both medicinally ad for their fabulous flavor.
If you grow your own chives, you can continually cut them back so the crop will continue into early fall. If you let happen to let them go you will get lovely purple-pink globe shaped chive flowers that make a beautiful garnish as well as a bright addition to spring or summer salads.
Chives are best when used fresh. Rinse and dry them well, then snip with scissors or cut with a very sharp knife. Snipped chives can be placed in freezer bags and frozen for later use, but will not maintain the texture of fresh shoots.
This is an herb that will elevate so many dishes, including soups, stews, salads, sauces, marinades, dressings, and dips. Adding a few tablespoons of chopped chives to cottage cheese will add a pleasing punch to a super simple snack. Make an easy supper of baked potatoes or sweet potatoes topped with Greek yogurt and chives. Mixing chives into cream cheese, along with lemon zest, and a grinding of black pepper will make an excellent spread for sandwiches or crackers. Omelets prepared with chives, parsley, and dill are a nice choice for any meal.
Chives contain valuable vitamin and mineral content. Vitamins K, A, and C are found in chives, as well as calcium, an important mineral. Chives also contain small amounts of magnesium, phosphorus, potassium, and sodium. Purported to be anti-inflammatory, antibacterial and antiviral, eating more chives may boost your immune system and assist in maintaining superior levels of health.
If you buy your own chives at the grocery store, look for a bright green color with no sign of yellowing or wilting. Chives will keep in the crisper drawer of the refrigerator for several days. Before using, rinse and dry well and trim the ends before using.
Enjoy this light and bright spring herb.
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©Tiny New York Kitchen © 2020 All Rights Reserved
Because leeks grow deep in the soil the fine layers inside can be difficult to clean. When using leeks in a recipe, trim and slice the leeks first, then add to a bowl of water and stir. The dirt will sink to the bottom of the bowl.
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©Tiny New York Kitchen © 2020 All Rights Reserved
As many people are staying put inside of their homes avoiding exposure to COVID-19, many have turned to baking. Baking is a form of self-care and mindfulness. There is something meditative about creating a dessert or bread that you pay attention to in the moment. Desserts might be trivial, but sometimes triviality should be embraced. We are living in unusual times, but after all, for the sake of mental and physical health, everyone deserves a coping mechanism that lends some sense of structure in a chaotic world. Consider your baking a gift to yourself.
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©Tiny New York Kitchen © 2020 All Rights Reserved
There is no salt in pasta dough, so be sure to put enough salt in the cooking water. First, use plenty of water: about 4 quarts for 1 pound of pasta. Because salt slows the rate at which water comes to a boil, don’t add salt until after water is bubbling. Use a heaping teaspoon for every quart water. No need to measure. Instead just taste the water. You should be able to detect the salt.
Always serve pasta from a warmed serving bowl. Place the bowl in the sink, and set the colander inside the bowl. Drain the pasta, letting the water drain into the bowl. Lift up the pasta in the colander, give it a good shake to drain further, and then pour the pasta into the still warm cooking pot. Add the sauce and combine. Pour out the water from the serving bowl, and dry the bowl. Transfer the pasta to the warm bowl and serve.
“Work With What You Got!”
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